The Way We Eat Now
How the Food Revolution Has Transformed Our Lives, Our Bodies, and Our World
Failed to add items
Add to Cart failed.
Add to Wish List failed.
Remove from wishlist failed.
Adding to library failed
Follow podcast failed
Unfollow podcast failed
Get 2 free audiobooks during trial.
Buy for $24.95
No default payment method selected.
We are sorry. We are not allowed to sell this product with the selected payment method
-
Narrated by:
-
Bee Wilson
-
By:
-
Bee Wilson
About this listen
An award-winning food writer takes us on a global tour of what the world eats - and shows us how we can change it for the better
Food is one of life's great joys. So why has eating become such a source of anxiety and confusion?
Bee Wilson shows that in two generations the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating, from bubble tea to quinoa, from Soylent to meal kits.
Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps. Yet modern food also kills - diabetes and heart disease are on the rise everywhere on earth.
This is a book about the good, the terrible, and the avocado toast. A riveting exploration of the hidden forces behind what we eat, The Way We Eat Now explains how this food revolution has transformed our bodies, our social lives, and the world we live in.
©2019 Bee Wilson (P)2019 Hachette AudioListeners also enjoyed...
-
Consider the Fork
- A History of How We Cook and Eat
- By: Bee Wilson
- Narrated by: Alison Larkin
- Length: 11 hrs and 30 mins
- Unabridged
-
Overall
-
Performance
-
Story
Since prehistory, humans have braved the business ends of knives, scrapers, and mashers, all in the name of creating something delicious - or at least edible. In Consider the Fork, award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted. Charting the evolution of technologies from the knife and fork to the gas range and the sous-vide cooker, Wilson offers unprecedented insights.
-
-
For the foodie/science geek/history buff in you
- By Nothing really matters on 08-30-14
By: Bee Wilson
-
The Secret History of Food
- Strange but True Stories About the Origins of Everything We Eat
- By: Matt Siegel
- Narrated by: Roger Wayne
- Length: 5 hrs and 30 mins
- Unabridged
-
Overall
-
Performance
-
Story
Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually...English? Matt Siegel sets out “to uncover the hidden side of everything we put in our mouths”. Siegel also probes subjects ranging from the myths - and realities - of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities.
-
-
Really interesting! Little darker than I thought…
- By Not Public on 09-11-21
By: Matt Siegel
-
Ultra-Processed People
- Why We Can't Stop Eating Food That Isn't Food
- By: Chris van Tulleken
- Narrated by: Chris van Tulleken, Dr. Xand van Tulleken
- Length: 11 hrs and 35 mins
- Unabridged
-
Overall
-
Performance
-
Story
How much of our daily caloric intake comes from ingesting substances that, technically speaking, do not meet traditional definitions of “food”? Chances are, if you’re eating something that came wrapped in plastic and contains a funky ingredient you don’t have in your kitchen, it's most likely—almost definitely—ultra-processed food, or UPF.
-
-
ridiculously biased take on data
- By Brit_TV_fan on 11-25-23
-
First Bite
- How We Learn to Eat
- By: Bee Wilson
- Narrated by: Alison Larkin
- Length: 13 hrs and 2 mins
- Unabridged
-
Overall
-
Performance
-
Story
In First Bite, the beloved food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors, including family, culture, memory, gender, hunger, and love.
-
-
Wealth of info I wish I knew before having kids..
- By VerdereC on 06-07-16
By: Bee Wilson
-
Food Fix
- How to Save Our Health, Our Economy, Our Communities, and Our Planet--One Bite at a Time
- By: Dr. Mark Hyman MD
- Narrated by: Dr. Mark Hyman MD
- Length: 12 hrs and 16 mins
- Unabridged
-
Overall
-
Performance
-
Story
What we eat has tremendous implications not just for our waistlines, but also for the planet, society, and the global economy. What we do to our bodies, we do to the planet; and what we do to the planet, we do to our bodies. In Food Fix, #1 bestselling author Mark Hyman explains how our food and agriculture policies are corrupted by money and lobbies that drive our biggest global crises: the spread of obesity and food-related chronic disease, climate change, poverty, violence, educational achievement gaps, and more.
-
-
Holy Political Agenda Batman!
- By Melanie Zeller on 09-08-20
-
Vegan Diet for Beginners
- Choosing a Healthier and More Ethical Lifestyle, Food Preparation, Nutritious Information, Weight Loss and a Overall Guide to a Healthier Mid-Set
- By: Paris Pinchem
- Narrated by: Kelly Rhodes
- Length: 1 hr and 58 mins
- Unabridged
-
Overall
-
Performance
-
Story
This book will provide an overview of making a good decision about becoming a vegan, including the ethical choices. There will also be a brief chapter-by-chapter summary in the introduction so that the listener will know where the book is heading. If you haven't already, begin incorporating more whole grains, beans, legumes, tofu, nuts, and seeds into your diet. Once you feel comfortable moving forward, you can start phasing out dairy, eggs, and honey. Feel free to do this all at once, one food group at a time, or as slowly as you need to.
By: Paris Pinchem
-
Consider the Fork
- A History of How We Cook and Eat
- By: Bee Wilson
- Narrated by: Alison Larkin
- Length: 11 hrs and 30 mins
- Unabridged
-
Overall
-
Performance
-
Story
Since prehistory, humans have braved the business ends of knives, scrapers, and mashers, all in the name of creating something delicious - or at least edible. In Consider the Fork, award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted. Charting the evolution of technologies from the knife and fork to the gas range and the sous-vide cooker, Wilson offers unprecedented insights.
-
-
For the foodie/science geek/history buff in you
- By Nothing really matters on 08-30-14
By: Bee Wilson
-
The Secret History of Food
- Strange but True Stories About the Origins of Everything We Eat
- By: Matt Siegel
- Narrated by: Roger Wayne
- Length: 5 hrs and 30 mins
- Unabridged
-
Overall
-
Performance
-
Story
Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually...English? Matt Siegel sets out “to uncover the hidden side of everything we put in our mouths”. Siegel also probes subjects ranging from the myths - and realities - of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities.
-
-
Really interesting! Little darker than I thought…
- By Not Public on 09-11-21
By: Matt Siegel
-
Ultra-Processed People
- Why We Can't Stop Eating Food That Isn't Food
- By: Chris van Tulleken
- Narrated by: Chris van Tulleken, Dr. Xand van Tulleken
- Length: 11 hrs and 35 mins
- Unabridged
-
Overall
-
Performance
-
Story
How much of our daily caloric intake comes from ingesting substances that, technically speaking, do not meet traditional definitions of “food”? Chances are, if you’re eating something that came wrapped in plastic and contains a funky ingredient you don’t have in your kitchen, it's most likely—almost definitely—ultra-processed food, or UPF.
-
-
ridiculously biased take on data
- By Brit_TV_fan on 11-25-23
-
First Bite
- How We Learn to Eat
- By: Bee Wilson
- Narrated by: Alison Larkin
- Length: 13 hrs and 2 mins
- Unabridged
-
Overall
-
Performance
-
Story
In First Bite, the beloved food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors, including family, culture, memory, gender, hunger, and love.
-
-
Wealth of info I wish I knew before having kids..
- By VerdereC on 06-07-16
By: Bee Wilson
-
Food Fix
- How to Save Our Health, Our Economy, Our Communities, and Our Planet--One Bite at a Time
- By: Dr. Mark Hyman MD
- Narrated by: Dr. Mark Hyman MD
- Length: 12 hrs and 16 mins
- Unabridged
-
Overall
-
Performance
-
Story
What we eat has tremendous implications not just for our waistlines, but also for the planet, society, and the global economy. What we do to our bodies, we do to the planet; and what we do to the planet, we do to our bodies. In Food Fix, #1 bestselling author Mark Hyman explains how our food and agriculture policies are corrupted by money and lobbies that drive our biggest global crises: the spread of obesity and food-related chronic disease, climate change, poverty, violence, educational achievement gaps, and more.
-
-
Holy Political Agenda Batman!
- By Melanie Zeller on 09-08-20
-
Vegan Diet for Beginners
- Choosing a Healthier and More Ethical Lifestyle, Food Preparation, Nutritious Information, Weight Loss and a Overall Guide to a Healthier Mid-Set
- By: Paris Pinchem
- Narrated by: Kelly Rhodes
- Length: 1 hr and 58 mins
- Unabridged
-
Overall
-
Performance
-
Story
This book will provide an overview of making a good decision about becoming a vegan, including the ethical choices. There will also be a brief chapter-by-chapter summary in the introduction so that the listener will know where the book is heading. If you haven't already, begin incorporating more whole grains, beans, legumes, tofu, nuts, and seeds into your diet. Once you feel comfortable moving forward, you can start phasing out dairy, eggs, and honey. Feel free to do this all at once, one food group at a time, or as slowly as you need to.
By: Paris Pinchem
-
We Are What We Eat
- A Slow Food Manifesto
- By: Alice Waters
- Narrated by: Alice Waters
- Length: 5 hrs and 57 mins
- Unabridged
-
Overall
-
Performance
-
Story
In We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life’s work. When Waters first opened Chez Panisse in 1971, she did so with the intention of feeding people good food during a time of political turmoil. Customers responded to the locally sourced organic ingredients, to the dishes made by hand, and to the welcoming hospitality that infused the small space - human qualities that were disappearing from a country increasingly seduced by takeout, frozen dinners, and prepackaged ingredients.
-
-
Good message, but take with a grain of salt
- By Carson on 02-16-23
By: Alice Waters
-
Origins
- How Earth's History Shaped Human History
- By: Lewis Dartnell
- Narrated by: John Sackville
- Length: 9 hrs and 9 mins
- Unabridged
-
Overall
-
Performance
-
Story
When we talk about human history, we often focus on great leaders, population forces, and decisive wars. But how has the earth itself determined our destiny? Our planet wobbles, driving changes in climate that forced the transition from nomadism to farming. Mountainous terrain led to the development of democracy in Greece. Atmospheric circulation patterns later on shaped the progression of global exploration, colonization, and trade. Even today, voting behavior in the southeast United States ultimately follows the underlying pattern of 75 million-year-old sediments from an ancient sea.
-
-
GREAT Book with a Narrator Who's Falling Asleep
- By aaron on 08-02-20
By: Lewis Dartnell
-
The Triumph of Seeds
- How Grains, Nuts, Kernels, Pulses & Pips Conquered the Plant Kingdom and Shaped Human History
- By: Thor Hanson
- Narrated by: Marc Vietor
- Length: 7 hrs and 30 mins
- Unabridged
-
Overall
-
Performance
-
Story
We live in a world of seeds. From our morning toast to the cotton in our clothes, they are quite literally the stuff and staff of life, supporting diets, economies, and civilizations around the globe. Just as the search for nutmeg and the humble peppercorn drove the Age of Discovery, so did coffee beans help fuel the Enlightenment and cottonseed help spark the Industrial Revolution. And from the fall of Rome to the Arab Spring, the fate of nations continues to hinge on the seeds of a Middle Eastern grass known as wheat.
-
-
Delightfully simplistic!
- By Adrian on 03-30-16
By: Thor Hanson
-
A Brief History of Everyone Who Ever Lived
- The Human Story Retold Through Our Genes
- By: Adam Rutherford
- Narrated by: Adam Rutherford
- Length: 12 hrs and 13 mins
- Unabridged
-
Overall
-
Performance
-
Story
In our unique genomes, every one of us carries the story of our species - births, deaths, disease, war, famine, migration, and a lot of sex. But those stories have always been locked away - until now. Who are our ancestors? Where did they come from? Geneticists have suddenly become historians, and the hard evidence in our DNA has completely upended what we thought we knew about ourselves. Acclaimed science writer Adam Rutherford explains exactly how genomics is completely rewriting the human story - from 100,000 years ago to the present.
-
-
I wish this book was in American high schools.
- By melody sheldon on 03-31-19
By: Adam Rutherford
-
Hooked
- Food, Free Will, and How the Food Giants Exploit Our Addictions
- By: Michael Moss
- Narrated by: Scott Brick
- Length: 9 hrs
- Unabridged
-
Overall
-
Performance
-
Story
Everyone knows how hard it can be to maintain a healthy diet. But what if some of the decisions we make about what to eat are beyond our control? Is it possible that food is addictive, like drugs or alcohol? And to what extent does the food industry know, or care, about these vulnerabilities? In Hooked, Pulitzer Prize-winning investigative reporter Michael Moss sets out to answer these questions - and to find the true peril in our food.
-
-
Empowering Read
- By Lorena Kazmierski on 04-04-21
By: Michael Moss
-
The Secret Life of Groceries
- The Dark Miracle of the American Supermarket
- By: Benjamin Lorr
- Narrated by: Benjamin Lorr
- Length: 8 hrs and 57 mins
- Unabridged
-
Overall
-
Performance
-
Story
The American supermarket is an everyday miracle. But what does it take to run one? What are the inner workings of product delivery and distribution? Who sets the price? And who suffers for the convenience and efficiency we’ve come to expect? In this rollicking exposé, author Benjamin Lorr pulls back the curtain on this highly secretive industry.
-
-
Fucking Exceptional
- By Amazon Customer on 02-23-21
By: Benjamin Lorr
-
The Well-Gardened Mind
- The Restorative Power of Nature
- By: Sue Stuart-Smith
- Narrated by: Sue Stuart-Smith
- Length: 11 hrs and 31 mins
- Unabridged
-
Overall
-
Performance
-
Story
The Well-Gardened Mind provides a new perspective on the power of gardening to change people’s lives. Here, Sue Stuart-Smith investigates the many ways in which mind and garden can interact and explores how the process of tending a plot can be a way of sustaining an innermost self. Stuart-Smith’s own love of gardening developed as she studied to become a psychoanalytic psychotherapist.
-
-
Fabulous book
- By Maude on 02-26-21
By: Sue Stuart-Smith
-
Eating on the Wild Side
- The Missing Link to Optimum Health
- By: Jo Robinson
- Narrated by: Erin Bennett
- Length: 11 hrs and 1 min
- Unabridged
-
Overall
-
Performance
-
Story
In an engaging blend of science and story, Robinson describes how and when we transformed the food in the produce aisles. Wild apples, for example, have from three to 100 times more antioxidants than Galas and Honeycrisps. How do we begin to recoup the losses of essential nutrients? By "eating on the wild side" - choosing present-day fruits and vegetables that come closest to the nutritional bounty of their wild ancestors. Robinson explains that many of these jewels of nutrition are hiding in plain sight in our supermarkets, farmers markets, and U-pick orchards.
-
-
A Fantastic Food Science Book
- By Sara on 01-15-15
By: Jo Robinson
-
Cooked
- A Natural History of Transformation
- By: Michael Pollan
- Narrated by: Michael Pollan
- Length: 13 hrs and 25 mins
- Unabridged
-
Overall
-
Performance
-
Story
In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements.
-
-
A bit bland
- By Mark on 12-12-14
By: Michael Pollan
-
Eat Smarter
- Use the Power of Food to Reboot Your Metabolism, Upgrade Your Brain, and Transform Your Life
- By: Shawn Stevenson
- Narrated by: Shawn Stevenson
- Length: 14 hrs and 7 mins
- Unabridged
-
Overall
-
Performance
-
Story
In Eat Smarter, nutritionist, best-selling author, and number-one-ranked podcast host Shawn Stevenson breaks down the science of food with a 30-day program to help you lose weight, reboot your metabolism and hormones, and improve your brain function. Most importantly, he explains how changing what you eat can transform your life by affecting your ability to make money, sleep better, maintain relationships, and be happier.
-
-
It's Good. Nothing New Though.
- By Sean T. Connolly on 01-17-21
By: Shawn Stevenson
-
How Not to Die
- Discover the Foods Scientifically Proven to Prevent and Reverse Disease
- By: Michael Greger MD FACLM, Gene Stone
- Narrated by: Michael Greger MD FACLM
- Length: 17 hrs and 36 mins
- Unabridged
-
Overall
-
Performance
-
Story
The vast majority of premature deaths can be prevented through simple changes in diet and lifestyle. In How Not to Die, Dr. Michael Greger, the internationally-renowned nutrition expert, physician, and founder of NutritionFacts.org, examines the fifteen top causes of premature death in America-heart disease, various cancers, diabetes, Parkinson's, high blood pressure, and more-and explains how nutritional and lifestyle interventions can sometimes trump prescription pills and other pharmaceutical and surgical approaches, freeing us to live healthier lives.
-
-
A stunningly important book
- By Being on 12-29-15
By: Michael Greger MD FACLM, and others
-
Eating to Extinction
- The World's Rarest Foods and Why We Need to Save Them
- By: Dan Saladino
- Narrated by: Dan Saladino
- Length: 16 hrs and 14 mins
- Unabridged
-
Overall
-
Performance
-
Story
Over the past several decades, globalization has homogenized what we eat, and done so ruthlessly. The numbers are stark: Of the roughly 6,000 different plants once consumed by human beings, only nine remain major staples today. Just three of these - rice, wheat, and corn - now provide 50 percent of all our calories. Dig deeper and the trends are more worrisome still.
-
-
Must read
- By Morgan German on 10-06-22
By: Dan Saladino
Critic reviews
"Given our current position, The Way We Eat Now could serve as a warning, even as a threat about what could happen if we don't buck up our ideas. But it doesn't read that way. Wilson's desire to preserve the pleasure around eating shines out of this book even when grappling with the stickiest of issues." (The Spectator (UK))
"Bee Wilson's fascinating book is a guide to the future of food and how we eat and will be eating. Meticulously researched and yet written brilliantly for the layman, her book will be often consulted on my bookshelf!" (Ken Hom OBE, chef, author, and TV presenter)
"This book is an entertaining choice for naturalists, foodies, and health-conscious readers." (Kirkus)
Related to this topic
-
60 Ways to Lower Your Blood Sugar
- Simple Steps to Reduce the Carbs, Shed the Weight, and Feel Great Now!
- By: Dennis Pollock
- Narrated by: Bob Souer
- Length: 5 hrs and 55 mins
- Unabridged
-
Overall
-
Performance
-
Story
It's projected that in 50 years, one American in three will be diabetic. Many today are well on their way to becoming a sad statistic in the war on obesity, high blood sugar, and the related diseases - including diabetes - that can result from a diet that's seriously out of whack. In his previous best-selling book, Overcoming Runaway Blood Sugar, Dennis Pollock shared his personal experience with this deadly epidemic - including his success at lowering his runaway blood sugar to acceptable levels. Now Dennis offers listeners the next step in the battle.
-
-
I recommend for any diabetic.
- By Sab on 05-09-24
By: Dennis Pollock
-
Pandora's Lunchbox
- How Processed Food Took Over the American Meal
- By: Melanie Warner
- Narrated by: Ann Marie Lee
- Length: 8 hrs and 57 mins
- Unabridged
-
Overall
-
Performance
-
Story
If a piece of individually wrapped cheese retains its shape, color, and texture for years, what does it say about the food we eat and feed our children? Former New York Times reporter and mother Melanie Warner decided to explore that question when she observed the phenomenon of the indestructible cheese. She began an investigative journey that takes her to research labs, food science departments, and factories around the country. What she discovered provides a rare, eye-opening - and sometimes disturbing - account of what we're really eating.
-
-
Interesting.
- By Dr. Jeff McCombs, DC on 10-01-13
By: Melanie Warner
-
Feeding You Lies
- How to Unravel the Food Industry's Playbook and Reclaim Your Health
- By: Vani Hari
- Narrated by: Vani Hari
- Length: 8 hrs and 5 mins
- Unabridged
-
Overall
-
Performance
-
Story
There's so much confusion about what to eat. Are you jumping from diet to diet and nothing seems to work? Are you sick of seeing contradictory health advice from experts? Just like the tobacco industry lied to us about the dangers of cigarettes, the same untruths, cover-ups, and deceptive practices are occurring in the food industry. Vani Hari, a.k.a. The Food Babe, blows the lid off the lies we've been fed about the food we eat - lies about its nutrient value, effects on our health, label information, and even the very science we base our food choices on.
-
-
Why taken off?!
- By Hannah Gray on 08-01-19
By: Vani Hari
-
Trim Healthy Mama Plan
- The Easy-Does-It Approach to Vibrant Health and a Slim Waistline
- By: Pearl Barrett, Serene Allison
- Narrated by: Sarah Mollo-Christensen
- Length: 11 hrs and 39 mins
- Unabridged
-
Overall
-
Performance
-
Story
Becoming trim and healthy doesn't have to be difficult or painstaking anymore. After trying almost every fad diet out there, Serene Allison and Pearl Barrett, creators of the Trim Healthy Mama movement, took matters into their own hands. Through trial and error and much research, they created the Trim Healthy Mama Plan, the breakthrough lifestyle program to help people of all ages and stages get healthy, slim down, and keep off the weight once and for all.
-
-
Omit needless words. Omit Needless words.
- By Rebecca on 05-25-17
By: Pearl Barrett, and others
-
Good Food, Bad Diet
- The Habits You Need to Ditch Diet Culture, Lose Weight, and Fix Your Relationship with Food Forever
- By: Abby Langer
- Narrated by: Natalie Duke
- Length: 6 hrs and 58 mins
- Unabridged
-
Overall
-
Performance
-
Story
Empowering, inclusive, smart, and a must-have, Good Food, Bad Diet will give you the tools to reject diets, repair your relationship with food, and lose weight so you can move on with your life.
-
-
Very informative and to the point
- By Tess S on 11-07-22
By: Abby Langer
-
The Tastemakers
- Why We’re Crazy for Cupcakes but Fed Up with Fondue (Plus Baconomics, Superfoods, and Other Secrets from the World of Food Trends)
- By: David Sax
- Narrated by: David Sax
- Length: 10 hrs and 52 mins
- Unabridged
-
Overall
-
Performance
-
Story
In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: Where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America’s premier grain guru to Chicago’s gluttonous Baconfest, Sax reveals a world of influence, money, and activism that helps decide what goes on your plate.
-
-
Informative - Engaging - Entertaining!
- By Rena on 09-01-14
By: David Sax
-
60 Ways to Lower Your Blood Sugar
- Simple Steps to Reduce the Carbs, Shed the Weight, and Feel Great Now!
- By: Dennis Pollock
- Narrated by: Bob Souer
- Length: 5 hrs and 55 mins
- Unabridged
-
Overall
-
Performance
-
Story
It's projected that in 50 years, one American in three will be diabetic. Many today are well on their way to becoming a sad statistic in the war on obesity, high blood sugar, and the related diseases - including diabetes - that can result from a diet that's seriously out of whack. In his previous best-selling book, Overcoming Runaway Blood Sugar, Dennis Pollock shared his personal experience with this deadly epidemic - including his success at lowering his runaway blood sugar to acceptable levels. Now Dennis offers listeners the next step in the battle.
-
-
I recommend for any diabetic.
- By Sab on 05-09-24
By: Dennis Pollock
-
Pandora's Lunchbox
- How Processed Food Took Over the American Meal
- By: Melanie Warner
- Narrated by: Ann Marie Lee
- Length: 8 hrs and 57 mins
- Unabridged
-
Overall
-
Performance
-
Story
If a piece of individually wrapped cheese retains its shape, color, and texture for years, what does it say about the food we eat and feed our children? Former New York Times reporter and mother Melanie Warner decided to explore that question when she observed the phenomenon of the indestructible cheese. She began an investigative journey that takes her to research labs, food science departments, and factories around the country. What she discovered provides a rare, eye-opening - and sometimes disturbing - account of what we're really eating.
-
-
Interesting.
- By Dr. Jeff McCombs, DC on 10-01-13
By: Melanie Warner
-
Feeding You Lies
- How to Unravel the Food Industry's Playbook and Reclaim Your Health
- By: Vani Hari
- Narrated by: Vani Hari
- Length: 8 hrs and 5 mins
- Unabridged
-
Overall
-
Performance
-
Story
There's so much confusion about what to eat. Are you jumping from diet to diet and nothing seems to work? Are you sick of seeing contradictory health advice from experts? Just like the tobacco industry lied to us about the dangers of cigarettes, the same untruths, cover-ups, and deceptive practices are occurring in the food industry. Vani Hari, a.k.a. The Food Babe, blows the lid off the lies we've been fed about the food we eat - lies about its nutrient value, effects on our health, label information, and even the very science we base our food choices on.
-
-
Why taken off?!
- By Hannah Gray on 08-01-19
By: Vani Hari
-
Trim Healthy Mama Plan
- The Easy-Does-It Approach to Vibrant Health and a Slim Waistline
- By: Pearl Barrett, Serene Allison
- Narrated by: Sarah Mollo-Christensen
- Length: 11 hrs and 39 mins
- Unabridged
-
Overall
-
Performance
-
Story
Becoming trim and healthy doesn't have to be difficult or painstaking anymore. After trying almost every fad diet out there, Serene Allison and Pearl Barrett, creators of the Trim Healthy Mama movement, took matters into their own hands. Through trial and error and much research, they created the Trim Healthy Mama Plan, the breakthrough lifestyle program to help people of all ages and stages get healthy, slim down, and keep off the weight once and for all.
-
-
Omit needless words. Omit Needless words.
- By Rebecca on 05-25-17
By: Pearl Barrett, and others
-
Good Food, Bad Diet
- The Habits You Need to Ditch Diet Culture, Lose Weight, and Fix Your Relationship with Food Forever
- By: Abby Langer
- Narrated by: Natalie Duke
- Length: 6 hrs and 58 mins
- Unabridged
-
Overall
-
Performance
-
Story
Empowering, inclusive, smart, and a must-have, Good Food, Bad Diet will give you the tools to reject diets, repair your relationship with food, and lose weight so you can move on with your life.
-
-
Very informative and to the point
- By Tess S on 11-07-22
By: Abby Langer
-
The Tastemakers
- Why We’re Crazy for Cupcakes but Fed Up with Fondue (Plus Baconomics, Superfoods, and Other Secrets from the World of Food Trends)
- By: David Sax
- Narrated by: David Sax
- Length: 10 hrs and 52 mins
- Unabridged
-
Overall
-
Performance
-
Story
In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: Where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America’s premier grain guru to Chicago’s gluttonous Baconfest, Sax reveals a world of influence, money, and activism that helps decide what goes on your plate.
-
-
Informative - Engaging - Entertaining!
- By Rena on 09-01-14
By: David Sax
-
Hippie Food
- How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat
- By: Jonathan Kauffman
- Narrated by: George Newbern
- Length: 9 hrs and 13 mins
- Unabridged
-
Overall
-
Performance
-
Story
Food writer Jonathan Kauffman journeys back more than half a century - to the 1960s and 1970s - to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon's America and turned to a more idealistic and wholesome communal way of life and food.
-
-
If you grew up eating health food you'll love it
- By Susie Wyshak on 05-09-18
-
Unprocessed
- My City-Dwelling Year of Reclaiming Real Food
- By: Megan Kimble
- Narrated by: Sarah Mollo-Christensen
- Length: 12 hrs and 22 mins
- Unabridged
-
Overall
-
Performance
-
Story
In January of 2012, Megan Kimble was a 26-year-old living in a small apartment without even a garden plot to her name. But she cared about where food came from, how it was made, and what it did to her body: so she decided to go an entire year without eating processed foods. Unprocessed is the narrative of Megan's extraordinary year, in which she milled wheat, extracted salt from the sea, milked a goat, slaughtered a sheep, and more - all while earning an income that fell well below the federal poverty line.
-
-
Very insightful
- By Anonymous User on 01-10-21
By: Megan Kimble
-
The Eating Instinct
- Food Culture, Body Image, and Guilt in America
- By: Virginia Sole-Smith
- Narrated by: Julie McKay
- Length: 8 hrs and 45 mins
- Unabridged
-
Overall
-
Performance
-
Story
An exploration, both personal and deeply reported, of how we learn to eat in today's toxic food culture. When her newborn daughter stopped eating after a medical crisis, Virginia Sole-Smith spent two years teaching her how to feel safe around food again - and in the process, realized just how many of us are struggling to do the same thing.
-
-
Not at all what I expected
- By Kimberly Theriault on 02-24-19
-
Natural Diet for Folks Who Eat
- Cookin’ with Mother Nature
- By: Dick Gregory
- Narrated by: Prentice Onayemi
- Length: 5 hrs and 26 mins
- Unabridged
-
Overall
-
Performance
-
Story
First published in 1974 and even more relevant today, a natural and whole foods guide the voice of Black consciousness, cultural icon Dick Gregory, the incomparable satirist, human rights and environmental activist, health advocate, social justice champion, and author of the NAACP Image Award-winning Defining Moments in Black History: Reading Between the Lies.
-
-
The basic truths still hit
- By ARC on 03-21-23
By: Dick Gregory
-
Meathooked
- The History and Science of Our 2.5-Million-Year Obsession with Meat
- By: Marta Zaraska
- Narrated by: Emily Durante
- Length: 8 hrs and 24 mins
- Unabridged
-
Overall
-
Performance
-
Story
One of the great science and health revelations of our time is the danger posed by meat-eating. Every day, it seems, we are warned about the harm producing and consuming meat can do to the environment and our bodies. Many of us have tried to limit how much meat we consume, and many of us have tried to give it up altogether. But it is not easy to resist the smoky, cured, barbecued, and fried delights that tempt us.
-
-
A very interesting book on why we crave meat.
- By Amazon Customer on 05-23-16
By: Marta Zaraska
-
A Square Meal
- A Culinary History of the Great Depression
- By: Jane Ziegelman, Andrew Coe
- Narrated by: Susan Ericksen
- Length: 10 hrs and 46 mins
- Unabridged
-
Overall
-
Performance
-
Story
The decade-long Great Depression, a period of shifts in the country's political and social landscape, forever changed the way America eats. Before 1929, America's relationship with food was defined by abundance. But the collapse of the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished - shattering long-held assumptions about the limitlessness of the national larder.
-
-
Not entirely accurate title
- By Robert on 06-07-17
By: Jane Ziegelman, and others
-
Think and Eat Yourself Smart
- A Neuroscientific Approach to a Sharper Mind and Healthier Life
- By: Dr. Caroline Leaf
- Narrated by: Teri Clark Linden
- Length: 7 hrs and 41 mins
- Unabridged
-
Overall
-
Performance
-
Story
Science is beginning to understand that our thinking has a deep and complicated relationship with our eating. Our thoughts before, during, and after eating profoundly impact our food choices, our digestive health, our brain health, and more. Yet most of us give very little thought to our food beyond taste and basic nutritional content.
-
-
Great content but a little negative
- By Kevlar on 01-29-17
-
What When Wine
- Lose Weight and Feel Great with Paleo-Style Meals, Intermittent Fasting, and Wine
- By: Melanie Avalon, Sarah Fragoso - foreword
- Narrated by: Melanie Avalon, Emily Woo Zeller
- Length: 10 hrs and 2 mins
- Unabridged
-
Overall
-
Performance
-
Story
Is it possible to eat well, drink wine, and still lose weight? Melanie Avalon is living proof that it's not only possible, it's unbelievably simple and straightforward. It's all about the what (mostly paleo, but she's not a monster about it), the when (believe it or not, brief fasting can mean freedom rather than restriction), and the wine (red wine can be a secret bullet for weight loss - who knew?). It's a combination that Avalon discovered after years of self-experimentation and intense research on the mechanics of body fat regulation.
-
-
Decent
- By chaunch22 on 02-22-19
By: Melanie Avalon, and others
-
The Longevity Plan
- Seven Life-Transforming Lessons from Ancient China
- By: Dr. John Day, Jane Ann Day, Matthew LaPlante
- Narrated by: Joel Richards
- Length: 7 hrs and 45 mins
- Unabridged
-
Overall
-
Performance
-
Story
At 44, acclaimed cardiologist Dr. John Day was overweight and suffered from insomnia, degenerative joint disease, high blood pressure, and high cholesterol. On six medications and suffering constant aches, he needed to make a change. While lecturing in China, he'd heard about a remote mountainous region known as Longevity Village, a wellness Shangri-La free of disease where living past 100 was not uncommon.
-
-
Life changing
- By Dr Mum on 09-05-17
By: Dr. John Day, and others
-
Plan D
- How to Lose Weight and Beat Diabetes (Even If You Don't Have It)
- By: Sherri Shepherd
- Narrated by: Sherri Shepherd
- Length: 6 hrs and 8 mins
- Unabridged
-
Overall
-
Performance
-
Story
The day that actress, comedian, and cohost of The View Sherri Shepherd was diagnosed with the Big D - type 2 diabetes - she didn't see it coming. But she should have. Sherri had spent years battling excess weight, ignoring the warning that she was prediabetic, avoiding doctors, and denying some very clear signs that a diabetes diagnosis was imminent. Even watching the disease take her mother's life at the age of 41 didn't sound the alarm for Sherri. But when D Day came, she had a diagnosis in hand and a child of her own....
-
-
I'm very glad I decided to buy this book!
- By Patricia A Douglass on 06-21-13
By: Sherri Shepherd
-
Slim by Design
- Mindless Eating Solutions for Everyday Life
- By: Brian Wansink
- Narrated by: Brian Wansink
- Length: 6 hrs and 5 mins
- Unabridged
-
Overall
-
Performance
-
Story
In Slim by Design, leading behavioral economist, food psychologist, and bestselling author Brian Wansink introduces groundbreaking solutions for designing our most common spaces - schools, restaurants, grocery stores, and home kitchens, among others - in order to make positive changes in how we approach and manage our diets.
-
-
Another Weird Diet Book
- By Michael on 01-05-15
By: Brian Wansink
-
The Atkins Essentials
- A Two-Week Program to Jump-Start Your Low Carb Lifestyle
- By: Atkins Health, Medical Information Services
- Narrated by: Eric Conger
- Length: 2 hrs and 48 mins
- Abridged
-
Overall
-
Performance
-
Story
Millions of people around the world have already discovered the Atkins Nutritional Approach and the remarkable benefits of controlling carbohydrates. Now it's even easier to join the revolution, lose weight, and get healthy the proven Atkins way!
-
-
Good information but a little outdated
- By Melanie on 01-23-12
By: Atkins Health, and others
People who viewed this also viewed...
-
First Bite
- How We Learn to Eat
- By: Bee Wilson
- Narrated by: Alison Larkin
- Length: 13 hrs and 2 mins
- Unabridged
-
Overall
-
Performance
-
Story
In First Bite, the beloved food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors, including family, culture, memory, gender, hunger, and love.
-
-
Wealth of info I wish I knew before having kids..
- By VerdereC on 06-07-16
By: Bee Wilson
-
Consider the Fork
- A History of How We Cook and Eat
- By: Bee Wilson
- Narrated by: Alison Larkin
- Length: 11 hrs and 30 mins
- Unabridged
-
Overall
-
Performance
-
Story
Since prehistory, humans have braved the business ends of knives, scrapers, and mashers, all in the name of creating something delicious - or at least edible. In Consider the Fork, award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted. Charting the evolution of technologies from the knife and fork to the gas range and the sous-vide cooker, Wilson offers unprecedented insights.
-
-
For the foodie/science geek/history buff in you
- By Nothing really matters on 08-30-14
By: Bee Wilson
-
Ultra-Processed People
- Why We Can't Stop Eating Food That Isn't Food
- By: Chris van Tulleken
- Narrated by: Chris van Tulleken, Dr. Xand van Tulleken
- Length: 11 hrs and 35 mins
- Unabridged
-
Overall
-
Performance
-
Story
How much of our daily caloric intake comes from ingesting substances that, technically speaking, do not meet traditional definitions of “food”? Chances are, if you’re eating something that came wrapped in plastic and contains a funky ingredient you don’t have in your kitchen, it's most likely—almost definitely—ultra-processed food, or UPF.
-
-
ridiculously biased take on data
- By Brit_TV_fan on 11-25-23
-
An Edible History of Humanity
- By: Tom Standage
- Narrated by: George K. Wilson
- Length: 10 hrs and 2 mins
- Unabridged
-
Overall
-
Performance
-
Story
Throughout history, food has acted as a catalyst of social change, political organization, geopolitical competition, industrial development, military conflict, and economic expansion. An Edible History of Humanity is a pithy, entertaining account of how a series of changes---caused, enabled, or influenced by food---has helped to shape and transform societies around the world.
-
-
Flawed, but worthwhile
- By Ary Shalizi on 12-28-17
By: Tom Standage
-
The Triumph of Seeds
- How Grains, Nuts, Kernels, Pulses & Pips Conquered the Plant Kingdom and Shaped Human History
- By: Thor Hanson
- Narrated by: Marc Vietor
- Length: 7 hrs and 30 mins
- Unabridged
-
Overall
-
Performance
-
Story
We live in a world of seeds. From our morning toast to the cotton in our clothes, they are quite literally the stuff and staff of life, supporting diets, economies, and civilizations around the globe. Just as the search for nutmeg and the humble peppercorn drove the Age of Discovery, so did coffee beans help fuel the Enlightenment and cottonseed help spark the Industrial Revolution. And from the fall of Rome to the Arab Spring, the fate of nations continues to hinge on the seeds of a Middle Eastern grass known as wheat.
-
-
Delightfully simplistic!
- By Adrian on 03-30-16
By: Thor Hanson
-
Cooked
- A Natural History of Transformation
- By: Michael Pollan
- Narrated by: Michael Pollan
- Length: 13 hrs and 25 mins
- Unabridged
-
Overall
-
Performance
-
Story
In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements.
-
-
A bit bland
- By Mark on 12-12-14
By: Michael Pollan
-
First Bite
- How We Learn to Eat
- By: Bee Wilson
- Narrated by: Alison Larkin
- Length: 13 hrs and 2 mins
- Unabridged
-
Overall
-
Performance
-
Story
In First Bite, the beloved food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors, including family, culture, memory, gender, hunger, and love.
-
-
Wealth of info I wish I knew before having kids..
- By VerdereC on 06-07-16
By: Bee Wilson
-
Consider the Fork
- A History of How We Cook and Eat
- By: Bee Wilson
- Narrated by: Alison Larkin
- Length: 11 hrs and 30 mins
- Unabridged
-
Overall
-
Performance
-
Story
Since prehistory, humans have braved the business ends of knives, scrapers, and mashers, all in the name of creating something delicious - or at least edible. In Consider the Fork, award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted. Charting the evolution of technologies from the knife and fork to the gas range and the sous-vide cooker, Wilson offers unprecedented insights.
-
-
For the foodie/science geek/history buff in you
- By Nothing really matters on 08-30-14
By: Bee Wilson
-
Ultra-Processed People
- Why We Can't Stop Eating Food That Isn't Food
- By: Chris van Tulleken
- Narrated by: Chris van Tulleken, Dr. Xand van Tulleken
- Length: 11 hrs and 35 mins
- Unabridged
-
Overall
-
Performance
-
Story
How much of our daily caloric intake comes from ingesting substances that, technically speaking, do not meet traditional definitions of “food”? Chances are, if you’re eating something that came wrapped in plastic and contains a funky ingredient you don’t have in your kitchen, it's most likely—almost definitely—ultra-processed food, or UPF.
-
-
ridiculously biased take on data
- By Brit_TV_fan on 11-25-23
-
An Edible History of Humanity
- By: Tom Standage
- Narrated by: George K. Wilson
- Length: 10 hrs and 2 mins
- Unabridged
-
Overall
-
Performance
-
Story
Throughout history, food has acted as a catalyst of social change, political organization, geopolitical competition, industrial development, military conflict, and economic expansion. An Edible History of Humanity is a pithy, entertaining account of how a series of changes---caused, enabled, or influenced by food---has helped to shape and transform societies around the world.
-
-
Flawed, but worthwhile
- By Ary Shalizi on 12-28-17
By: Tom Standage
-
The Triumph of Seeds
- How Grains, Nuts, Kernels, Pulses & Pips Conquered the Plant Kingdom and Shaped Human History
- By: Thor Hanson
- Narrated by: Marc Vietor
- Length: 7 hrs and 30 mins
- Unabridged
-
Overall
-
Performance
-
Story
We live in a world of seeds. From our morning toast to the cotton in our clothes, they are quite literally the stuff and staff of life, supporting diets, economies, and civilizations around the globe. Just as the search for nutmeg and the humble peppercorn drove the Age of Discovery, so did coffee beans help fuel the Enlightenment and cottonseed help spark the Industrial Revolution. And from the fall of Rome to the Arab Spring, the fate of nations continues to hinge on the seeds of a Middle Eastern grass known as wheat.
-
-
Delightfully simplistic!
- By Adrian on 03-30-16
By: Thor Hanson
-
Cooked
- A Natural History of Transformation
- By: Michael Pollan
- Narrated by: Michael Pollan
- Length: 13 hrs and 25 mins
- Unabridged
-
Overall
-
Performance
-
Story
In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements.
-
-
A bit bland
- By Mark on 12-12-14
By: Michael Pollan
What listeners say about The Way We Eat Now
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
-
Overall
-
Performance
-
Story
- ceelouise
- 06-02-19
Overall very good
I always enjoy Wilson’s articles in the Wall Street Journal and I read Consider the Fork, her previous book. She writes well and her intermittent descriptions of the varied pleasures of food are a treat. Extensive as this book is it still doesn’t touch on all the reasons for our ill health and poor eating habits today. She strives to take the emphasis off of personal responsibility in what we eat, and it's true it can feel in America like the culture is working against eating well, but personal responsibility is still important, as we see in her Epilogue where she provides some tips for turning the tide and eating well again.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
4 people found this helpful
-
Overall
-
Performance
-
Story
- al4phun
- 07-26-20
Helped Me Eat Much Better
Very good. Love it! Started to change the way I ate. I always had this gnawing hunger yet was spending way too much on groceries. Motivated me to do further reading. If you want to know HOW to eat, read Food by Dr. Hyman. It will blow you away!
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
1 person found this helpful
-
Overall
-
Performance
-
Story
- Moira
- 02-10-21
Worth your patience
I had a tough time at first getting into this book, but am so glad for determination; this is wonderful
Much of the info available via Micheal Pollan, Dr Gregor, and others, but this contextualizes how we got here, and where we are going.
Really great
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
1 person found this helpful
-
Overall
-
Performance
-
Story
- Kasja/Ramie Larson
- 04-01-23
Important Perspective
A wonderful perspective looking at how our food customs have changed over the years. Where we have been and where we need to go are important insights that Bee discusses in the book. A must-read for those who value the quality and diversity of our food.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
-
Overall
- allen ashlock
- 05-11-19
Fantastic Read
I loved this audio book. I learned so much about food and how it is distributed in our society. How it affects our lives. I am trying to eat better and this material helped me to better understand myself and my relation to food. A very fascinating book. Thank you Bee Wilson.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
5 people found this helpful
-
Overall
-
Performance
-
Story
- NN
- 08-01-19
Great story teller, engaging writer and narrator
Bee Wilson is a great story teller. I've listened to the three books of hers available on Audible and they are all really engaging -- she uses all kinds of sources to build her arguments, weaves stories and data very effectively, and focuses on very interesting issues about food and our relationship to food. Discusses recent changes in food production and consumption patterns around the world. I found the information about Latin American food consumption changes since the 90s really interesting. The narration is also very good and very clear. Highly recommend.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
5 people found this helpful
-
Overall
-
Performance
-
Story
- Sylvia
- 06-01-19
Concerned about health at all? This book is a MUST for you!
Extremely engaging and interesting. Excellent narration. A real eye-opener as to why so much of the world is becoming overfed and undernourished. This book is full of facts and figures but is actually intensely interesting to listen to even if you are not a statistics person. Give it a try!
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
3 people found this helpful
-
Overall
-
Performance
-
Story
- Clare
- 01-05-20
I listen to this and miss being a sociologist.
Bees research, delivery and lively entertaining presentation of the materials is fantastic. Highly recommend this book! Can’t wait to hear her next
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
5 people found this helpful
-
Overall
-
Performance
-
Story
- DrSarah
- 11-13-19
Slow, doesn't get to the point-20% info, 80% fluff
Unimpressed. Good concept, slow writing. Filling pages with fluff and rhetorical questions. Short on strong information. Feels like reading a BuzzFeed, click-bait article.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
7 people found this helpful
-
Overall
-
Performance
-
Story
- CD
- 06-18-21
Opinions without science
Pleasant to listen to, but lacking all but the most casual effort at scientific support for the author's view.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!